Butter Bean Soup

    3 hours 30 min

    A delicious vegan-friendly soup, that's packed full of protein. Butter beans are simmered with vegetables in a vegetable stock. Enjoy for lunch or dinner. Serve with crusty bread, if desired.

    172 people made this

    Serves: 8 - 10

    • 450g dried butter beans
    • 1 litre water
    • 5 carrots, chopped
    • 1 leek, white part only, chopped
    • 2 tablespoons finely chopped shallots
    • 2 sticks celery, chopped
    • 4 cubes vegetable stock
    • 2 litres water
    • 2 tablespoons olive oil

    Prep:25min  ›  Cook:2hr5min  ›  Extra time:1hr soaking  ›  Ready in:3hr30min 

    1. Bring 1 litre of water to the boil. Add dry butter beans and boil for 2 to 3 minutes. Remove from heat and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
    2. In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add butter beans and saute for another 2 to 3 minutes.
    3. Meanwhile, bring 1 litre of water to the boil. Add the vegetable stock to the boiling water and stir until dissolved. Add stock to the sauteed vegetables and beans. Add remaining water and allow soup to simmer over a low heat for 1 to 1 1/2 hours. Serve steaming hot.

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    Reviews in English (82)


    I've used 250 gr dried butter beans, 3 medium carrots, 1 peppers (orange colour), 2 onions, 1\4 diced celeriac instead of celery sticks, no leeks and no oil. Yummy!  -  27 Aug 2014


    I'm a soupaholic, and this is one of my favorites. I followed the recipe other than subbing 1 cup of chopped onion for the leek and shallots. I added a 14.5 oz. can of diced tomatoes, an 8 oz. can of tomato sauce and a tbsp. of minced garlic. This soup is even better the next day. Five stars and highly recommended!  -  15 Jul 2008  (Review from Allrecipes US | Canada)


    I thought this soup was great! I didn't even saute' the vegetables -- just threw them in the crockpot after the beans had softened -- and it turned out wonderful. This is a tasty, low-calorie vegan soup that I will definitely make again. Note: I didn't have as many carrots as the recipe called for, but I did have a leftover rutabaga that I cut up and threw in. It was a terrific addition.  -  02 Apr 2003  (Review from Allrecipes US | Canada)